Spinasse Restaurant Review

: Soaring ceilings and full-wall windows give Spinasse an airy feel, while rustic wood tables and lace curtains add a soft note. A small bar looks into the bustling open kitchen where talented chef Stuart Lane leads his crew. The concise menu features seasonally-inspired dishes and integrates Pacific Northwest ingredients into classic recipes from the Piedmont region of Northern Italy. Antipasti include watermelon radish with anchovies and Meyer lemon, and marinated cauliflower with ricotta, pine nuts and shaved fennel. Pastas are all made in-house and highlight flavors such as butter and sage. Entrées feature braised pork shoulder and poached duck breast. Consider adding a vegetable side such as roasted beets or sautéed black kale with your main course. If inclined, the family-style tasting of every antipasti, primi and secondi on the menu is $125 per person. Italian traditions also shine in the dessert selection. Choices have included creamy lemon custard made with ricotta and Acqua di Cedro-soaked ladyfingers, a torrone gelato terrine with honey caramel, and toasted olive oil and cardamom cake complemented by vanilla cream and wild huckleberries. A cheese plate presents raw cow's milk cheeses from Piedmont accented with honey. The wine list is interesting but pricey, with bottles ranging from $39 to $225; house wines are good but no bargain. Service is welcoming and professional. To note: Spinasse is one of very few restaurants listing names of its kitchen staff and servers on the menu.